Wheat bran, a principal byproduct of flour milling, stands as an abundant source of dietary fiber, yet its economic potential remains under-exploited in current forage applications. Arabinoxylan(AX), constituting the ...Wheat bran, a principal byproduct of flour milling, stands as an abundant source of dietary fiber, yet its economic potential remains under-exploited in current forage applications. Arabinoxylan(AX), constituting the core of dietary fiber, emerges as a versatile compound with multifaceted functionalities. Its nutritional significance,coupled with its role in cereal food processing, has prompted a surge of studies focusing on the valorization of wheat bran AX. Moreover, the hydrolyzed derivative, arabinoxylan oligosaccharides(AXOS), demonstrates prebiotic and antioxidant properties, offering potential avenues to mitigate the risk of chronic diseases. This review summarizes current knowledge on the valorization of wheat bran AX in terms of the processing and nutritional properties of AX. Moreover, multiple novel applications of AX in the materials area, including biodegradable food packaging films, delivery of bioactive substances as nanoparticles, and the manufacture of food emulsifiers, are also highlighted to extend the utilization of AX. This review underscores the immense potential of wheat bran AX, advocating for its exploitation not only as a nutritional asset but also as a primary ingredient in advanced materials. The synthesis of nutritional and materials perspectives accentuates the multifaceted utility of wheat bran AX, thereby paving the way for sustainable valorization pathways. By unraveling the latent potential within AX, this paper advocates for the holistic and sustainable utilization of wheat bran in diverse, value-added applications.展开更多
China has a rich resource of fragrant japonica rice that is gaining increasing consumers’ interests.In the present study,an untargeted gas chromatography-mass spectrometry-based metabolomics was employed to investiga...China has a rich resource of fragrant japonica rice that is gaining increasing consumers’ interests.In the present study,an untargeted gas chromatography-mass spectrometry-based metabolomics was employed to investigate the volatile profile of Chinese fragrant and non-fragrant japonica varieties.Partial least square discriminative analysis (PLS-DA) along with univariate analysis was taken to seek specific markers in raw and cooked Chinese japonica rice distinguishing fragrant and non-fragrant varieties.Volatile profile of raw Chinese japonica rice dominated by alkanes was completely different from that of cooked rice predominated by aldehydes.Thirteen and eleven volatile compounds were selected as the potential discriminative markers in raw and cooked Chinese japonica rice,respectively.Only 2-acetylpyrrole and decanal served as the specific marker in both raw and cooked Chinese japonica rice.Fragrant Chinese japonica rice varieties contained more 2-acetylpyrrole,(E )-2-octenal,nonanal,1-tetradecene,decanal and (E )-2-decenal in raw rice.While fragrant Chinese japonica rice varieties contained more 2-acetyl-1-pyrroline,2-acetylpyrrole,1-hexanol,decanal and indole in cooked rice.The results provided an in-depth understanding of volatile variation in raw and cooked form of aromatic and non-aromatic cultivars and will benefit rice adulteration identification and marker-assisted flavor breeding in the future.展开更多
The objective of this study was to investigate the effect of different germination times (0–48 h) on the quality characteristics, especially the volatile compounds, of fermented brown rice cake (FBRC). Post-germ...The objective of this study was to investigate the effect of different germination times (0–48 h) on the quality characteristics, especially the volatile compounds, of fermented brown rice cake (FBRC). Post-germination treatment, the viscoelasticity of the rice pulp decreased, also the hardness of FBRC steadily decreased. The 24 h germination time FBRC is considered to have the best quality including the smallest pore average area on the sliced surface and highest sensory score. In addition, the germination treatment also positively impacted the flavor of FBRC. Compared with the non-germination, the germinated groups had higher contents of alcohols, ketones, and heterocyclic compounds. The flavor volatile compounds could be generated via the amino acid metabolism and lipid oxidation pathways. A close correlation was found between the free amino acids, the free fatty acids and the main flavor volatile compounds. Principal component analysis indicated that the germination treatment improved the yeast flavor of brown rice cake;a short germination time was found best to provide a richer flavor. Overall, this study proved that moderate germination treatment effectively could improve the whole quality of FBRC.展开更多
The weak magnetic field has recently attracted much attention for improving the quality of frozen food due to its mild effectiveness and near-complete transmission through the food matrix.This study aimed to explore t...The weak magnetic field has recently attracted much attention for improving the quality of frozen food due to its mild effectiveness and near-complete transmission through the food matrix.This study aimed to explore the effect of the magnetic field with 1 mT and 50 Hz on the freezing process and storage quality of pork and beef.The results showed that the freezing point of beef stored under the magnetic field was-1.7℃,which was 0.5℃ lower than that of conventional frozen(CF)groups,and the phase transition times of pork and beef were reduced by 55.56%and 50.00%,respectively.The magnetic field maintained higher water-holding capacity and decreased drip loss and cooking loss for both types of meat.Coherently,the evaporation and redistribution of water was inhibited by MF,as indicated by the magnetic resonance imaging results.The magnetic field also effectively moderated the hardening in texture,odor deterioration and color change of frozen pork and beef.Less accumulation of free amino acids suggested the degradation of protein was suppressed under magnetic field.The present study would provide a scientific reference for the application of weak magnetic field in meat preservation.展开更多
The contribution of starch granules to the baking properties of frozen dough bread has been investigated using reconstituted dough method.The baking and aging characteristics of frozen dough bread were studied by text...The contribution of starch granules to the baking properties of frozen dough bread has been investigated using reconstituted dough method.The baking and aging characteristics of frozen dough bread were studied by texture analyzer,colorimeter,DSC,FTIR and LF-NMR.Results showed that starch had more impact on bread than gluten in specific volume of frozen dough bread,while gluten contributed more in color and cell density of frozen dough bread crumb during 8-weeks frozen storage.The changes of hardness mainly contributed to starch deterioration in first 4 weeks,then it was dominated by gluten in the later 4-8 weeks.A-Type granules have more effect on texture properties,number of cells and enthalpy of frozen dough bread during storage.B-Type granules contributed more on the size of cells in bread.The main aging change of wheat starch in profiles of bread was provided by A-Type granules during frozen storage.展开更多
Drug repurposing offers a valuable strategy for identifying new therapeutic applications for existing drugs.Recently,disulfiram(DSF),a drug primarily used for alcohol addiction treatment,has emerged as a potential tre...Drug repurposing offers a valuable strategy for identifying new therapeutic applications for existing drugs.Recently,disulfiram(DSF),a drug primarily used for alcohol addiction treatment,has emerged as a potential treatment for inflammatory diseases by inhibiting pyroptosis,a form of programmed cell death.The therapeutic activity of DSF can be further enhanced by the presence of Cu^(2+),although the underlying mechanism of this enhancement remains unclear.In this study,we investigated the mechanistic basis of Cu^(2+)-induced enhancement and discovered that it is attributed to the formation of a novel copper ethylthiocarbamate(CuET)complex.CuET exhibited significantly stronger anti-pyroptotic activity compared to DSF and employed a distinct mechanism of action.However,despite its potent activity,CuET suffered from poor solubility and limited permeability,as revealed by our druggability studies.To overcome these intrinsic limitations,we developed a scalable method to prepare CuET nanocrystals(CuET NCs)using a metal coordination-driven self-assembly approach.Pharmacokinetic studies demonstrated that CuET NCs exhibited a 6-fold improvement in bioavailability.Notably,CuET NCs exhibited high biodistribution in the intestine,suggesting their potential application for the treatment of inflammatory bowel diseases(IBDs).To evaluate their therapeutic efficacy in vivo,we employed a murine model of DSS-induced colitis and observed that CuET NCs effectively attenuated inflammation and ameliorated colitis symptoms.Our findings highlight the discovery of CuET as a potent anti-pyroptotic agent,and the development of CuET NCs represents a novel approach to enhance the druggability of CuET.展开更多
This study aimed to improve the bread quality, especially aroma, using the fermented cream-soy protein isolate (SPI) flavor and reveal the improvement mechanisms. The cream with partially substituted SPI was fermented...This study aimed to improve the bread quality, especially aroma, using the fermented cream-soy protein isolate (SPI) flavor and reveal the improvement mechanisms. The cream with partially substituted SPI was fermented by lactic acid bacteria to enhance its flavor and used for bread making. The study also explored the positive effect of fermented cream on bread quality, especially the aroma formation. The bread quality was assessed by sensory evaluation, texture, and color determination, and the changes in bread dough characteristics were evaluated using a rheofermentometer and a dynamic rheometer. Furthermore, the influence of fermented cream-SPI flavor on bread volatile compounds (VOCs) was investigated using gas chromatography–mass spectrometry and principal component analysis. The results showed that the fermented cream-SPI flavor improved the texture of bread by increasing the gas production and the gluten strength of the dough. It reduced the crumb hardness from 337 ± 12 g to 171 ± 6 g and increased the specific volume from 3.51 ± 0.05 g/mL to 4.19 ± 0.06 g/mL. Moreover, the cream-SPI flavor improved the bread aroma by providing VOCs directly (acids, 2-nonanone, 2-undecanone, 2-tridecanone, and δ-dodecalactone) or precursor substances for VOC formation [esters, (E,E)-2,4-nonadienal, (E)-2-nonenal, and 1-octen-3-ol] during the bread-making process. The present study suggested that the partial substitution of SPI in cream after fermentation had great potential as a bread quality improver to enhance both the texture and aroma of bread.展开更多
The primary aim of this study was to investigate the changes in the quality and flavor profiles of adzuki bean paste hydrolyzed by Flavourzyme.The texture analyzer and gas chromatography-mass spectrometry were used to...The primary aim of this study was to investigate the changes in the quality and flavor profiles of adzuki bean paste hydrolyzed by Flavourzyme.The texture analyzer and gas chromatography-mass spectrometry were used to evaluate the texture,and volatile organic compounds of adzuki bean paste.At the same time,rheometer,highperformance liquid chromatography(HPLC),sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDSPAGE),and size-exclusion chromatography(SEC)were used to evaluate the changes of adzuki bean paste viscoelasticity,free amino acids and protein.The results demonstrated that the appropriate amount(0.3%,adzuki bean basis)of Flavourzyme enhanced the quality of bean paste,resulting in denser taste and reduced hardness by 51.94%(from 2097.30 g to 1007.79 g).Flavourzyme had an obvious hydrolysis effect on the protein of adzuki bean.The results of SDS-PAGE indicated that low molecular weight proteins increased significantly with higher amount of Flavourzyme addition,which is consistent with the conclusions of SEC(≤12 kDa,increased from 26.12%to 88.65%with 0.3%Flavourzyme).The hydrolysis of protein might contribute to the reduced viscoelasticity and softer texture of adzuki bean paste.Furthermore,the addition of Flavourzyme produced more small peptides and amino acids.It could promote the Maillard reaction during bean paste frying.Thus Maillard-reaction-derived volatile compounds(furfural,maltol,2-pentylfuran,etc.)were enhanced to improve the flavor of bean paste.The positive effects of appropriate amount of Flavourzyme on adzuki bean paste properties indicated the potential application of Flavourzyme on bean paste.展开更多
The aim of this study was to continuously hydrolyze mango peel pectin,an agricultural waste,into pectic oligosaccharides(POS)with antibacterial activity.A packed-bed reactor(PBR)with immobilized polygalacturonase was ...The aim of this study was to continuously hydrolyze mango peel pectin,an agricultural waste,into pectic oligosaccharides(POS)with antibacterial activity.A packed-bed reactor(PBR)with immobilized polygalacturonase was designed,and the effects of the process conditions(flow rate,substrate concentration,and enzyme amount)were evaluated.The optimal conditions were obtained using response surface analysis,and a stable POS production with a yield of 94.56%was achieved.The PBR retained 82%of its initial activity after continuous operation for 72 h.The POS products exhibited good antibacterial activity against E.coli,S.aureus,B.subtilis,and S.typhimurium.The destructive effects of POS on the membrane system integrity were observed via scanning electron microscopy and the leakage of intracellular nucleic acids.Thus,the PBR is a powerful tool for continuous POS production,and hence,it can be applied as an alternative to chemical preservatives in the food industry.展开更多
This study aimed to prepare high-molecular-weight(HMw)dextran-enriched sourdough(HMw-DT-SD)using Leuconostoc mesenteroides ATCC 8293 and to evaluate its effect on the quality of bread.The results demonstrated that HMw...This study aimed to prepare high-molecular-weight(HMw)dextran-enriched sourdough(HMw-DT-SD)using Leuconostoc mesenteroides ATCC 8293 and to evaluate its effect on the quality of bread.The results demonstrated that HMw-DT-SD improved the bread quality by increasing the bread volume from 3.86 cm^(3)/g to 5.04 cm^(3)/g;the bread staling rate decreased by 49.02%compared with that in control.The relationship between bread quality and dough gluten was further investigated.The acidity during bread making greatly influenced the effect of dextran on gluten.The HMw-DT-SD hindered the gluten depolymerization under acidic conditions(pH=3.6)and had a low free thiol content.In addition,the lower content of antiparallelβ-sheets in the bread dough might contribute to the depolymerization of macromolecular gluten(pH>4.4),thus improving the bread volume and texture.The HMw-DT-SD increased the content ofβ-turn structures in bread,suggesting gluten of lower resis-tance to extension.展开更多
The effects of drying on the quality,antioxidant activity and anthocyanin components of blueberry pomace were investigated using hot air drying(HAD),freeze-drying(FD),microwave vacuum drying(MVD)and microwave freeze v...The effects of drying on the quality,antioxidant activity and anthocyanin components of blueberry pomace were investigated using hot air drying(HAD),freeze-drying(FD),microwave vacuum drying(MVD)and microwave freeze vacuum drying(MFD).The quality,antioxidant activity,and individual anthocyanin compositions of blueberry pomace were evaluated and compared with the non-dried control.MVD produced the highest levels of total phenols,total anthocyanins,total sugars and color values in blueberry pomace while HAD gave the lowest.The ABTS+and DPPH radical scavenging abilities of blueberry pomace were significantly high when MVD was used.Moreover,FD,MVD,and MFD resulted in the retention of significantly more anthocyanin species than HAD as determined by HPLC coupled to the mass spectrometer.Overall,MVD proved to be the best technique for preservation of antioxidant capacity and natural color.Therefore,MVD of blueberry pomace can improve efficiency and productivity of the blueberry fruit processing industry while reducing the environmental burden.展开更多
基金supported by the National Key Research and Development Plan Project (2022YFD2301401)Young Elite Scientists Sponsorship Program by the CAST (2022QNRC001)+4 种基金the Outstanding Youth Science Fund Project of Natural Science Foundation of Jiangsu Province (BK20211576)the Central Government Guides Local Funds (ZYYD2023A13)Key Technology Research and Development Program of Jiangsu Province (BE2023370)Hainan Province (ZDYF2022XDNY233)a project funded by the Priority Academic Program Development (PAPD) of Jiangsu Higher Education Institutions。
文摘Wheat bran, a principal byproduct of flour milling, stands as an abundant source of dietary fiber, yet its economic potential remains under-exploited in current forage applications. Arabinoxylan(AX), constituting the core of dietary fiber, emerges as a versatile compound with multifaceted functionalities. Its nutritional significance,coupled with its role in cereal food processing, has prompted a surge of studies focusing on the valorization of wheat bran AX. Moreover, the hydrolyzed derivative, arabinoxylan oligosaccharides(AXOS), demonstrates prebiotic and antioxidant properties, offering potential avenues to mitigate the risk of chronic diseases. This review summarizes current knowledge on the valorization of wheat bran AX in terms of the processing and nutritional properties of AX. Moreover, multiple novel applications of AX in the materials area, including biodegradable food packaging films, delivery of bioactive substances as nanoparticles, and the manufacture of food emulsifiers, are also highlighted to extend the utilization of AX. This review underscores the immense potential of wheat bran AX, advocating for its exploitation not only as a nutritional asset but also as a primary ingredient in advanced materials. The synthesis of nutritional and materials perspectives accentuates the multifaceted utility of wheat bran AX, thereby paving the way for sustainable valorization pathways. By unraveling the latent potential within AX, this paper advocates for the holistic and sustainable utilization of wheat bran in diverse, value-added applications.
基金greatly appreciate National Japonica Rice Engineering Technology Research Center and Yangzhou University for rice samples provided.This work was supported by the National Natural Science Support of China(No.31872905)the National Thirteenth Five-Year Plan for Science&Technology Support of China(2018YFD0400604)+3 种基金the China Postdoctoral Science Foundation(No.2020M671344)the Major scientific and technological innovation project of Shandong Province(2019JZZY010722)the foundation of State Key Laboratory of Biobased Materials and Green Papermaking,Qilu University of Technology,Shandong Academy of Science(No.KF201910)the National Natural Science Support of China(32001617).
文摘China has a rich resource of fragrant japonica rice that is gaining increasing consumers’ interests.In the present study,an untargeted gas chromatography-mass spectrometry-based metabolomics was employed to investigate the volatile profile of Chinese fragrant and non-fragrant japonica varieties.Partial least square discriminative analysis (PLS-DA) along with univariate analysis was taken to seek specific markers in raw and cooked Chinese japonica rice distinguishing fragrant and non-fragrant varieties.Volatile profile of raw Chinese japonica rice dominated by alkanes was completely different from that of cooked rice predominated by aldehydes.Thirteen and eleven volatile compounds were selected as the potential discriminative markers in raw and cooked Chinese japonica rice,respectively.Only 2-acetylpyrrole and decanal served as the specific marker in both raw and cooked Chinese japonica rice.Fragrant Chinese japonica rice varieties contained more 2-acetylpyrrole,(E )-2-octenal,nonanal,1-tetradecene,decanal and (E )-2-decenal in raw rice.While fragrant Chinese japonica rice varieties contained more 2-acetyl-1-pyrroline,2-acetylpyrrole,1-hexanol,decanal and indole in cooked rice.The results provided an in-depth understanding of volatile variation in raw and cooked form of aromatic and non-aromatic cultivars and will benefit rice adulteration identification and marker-assisted flavor breeding in the future.
基金supported by the National Key R&D Program of China(2021YFD2100200/2021YFD2100201).
文摘The objective of this study was to investigate the effect of different germination times (0–48 h) on the quality characteristics, especially the volatile compounds, of fermented brown rice cake (FBRC). Post-germination treatment, the viscoelasticity of the rice pulp decreased, also the hardness of FBRC steadily decreased. The 24 h germination time FBRC is considered to have the best quality including the smallest pore average area on the sliced surface and highest sensory score. In addition, the germination treatment also positively impacted the flavor of FBRC. Compared with the non-germination, the germinated groups had higher contents of alcohols, ketones, and heterocyclic compounds. The flavor volatile compounds could be generated via the amino acid metabolism and lipid oxidation pathways. A close correlation was found between the free amino acids, the free fatty acids and the main flavor volatile compounds. Principal component analysis indicated that the germination treatment improved the yeast flavor of brown rice cake;a short germination time was found best to provide a richer flavor. Overall, this study proved that moderate germination treatment effectively could improve the whole quality of FBRC.
基金financially supported by the National Natural Science Foundation of China(No.32101990,No.32202226)the Jiangsu Agriculture Science and Technology Innovation Fund(No.CX(22)2041).
文摘The weak magnetic field has recently attracted much attention for improving the quality of frozen food due to its mild effectiveness and near-complete transmission through the food matrix.This study aimed to explore the effect of the magnetic field with 1 mT and 50 Hz on the freezing process and storage quality of pork and beef.The results showed that the freezing point of beef stored under the magnetic field was-1.7℃,which was 0.5℃ lower than that of conventional frozen(CF)groups,and the phase transition times of pork and beef were reduced by 55.56%and 50.00%,respectively.The magnetic field maintained higher water-holding capacity and decreased drip loss and cooking loss for both types of meat.Coherently,the evaporation and redistribution of water was inhibited by MF,as indicated by the magnetic resonance imaging results.The magnetic field also effectively moderated the hardening in texture,odor deterioration and color change of frozen pork and beef.Less accumulation of free amino acids suggested the degradation of protein was suppressed under magnetic field.The present study would provide a scientific reference for the application of weak magnetic field in meat preservation.
基金supported by the National“Thirteenth Five-Year”Plan for Science&Technology Support of China(No.2018YFD0400604)National Natural Science Foundation of China(No.31872905)+1 种基金the Postgraduate Research&Practice Innovation Program of Jiangsu Province(No.KYCX20_1879)the China Scholarship Council(CSC,No.csc 202006790060).
文摘The contribution of starch granules to the baking properties of frozen dough bread has been investigated using reconstituted dough method.The baking and aging characteristics of frozen dough bread were studied by texture analyzer,colorimeter,DSC,FTIR and LF-NMR.Results showed that starch had more impact on bread than gluten in specific volume of frozen dough bread,while gluten contributed more in color and cell density of frozen dough bread crumb during 8-weeks frozen storage.The changes of hardness mainly contributed to starch deterioration in first 4 weeks,then it was dominated by gluten in the later 4-8 weeks.A-Type granules have more effect on texture properties,number of cells and enthalpy of frozen dough bread during storage.B-Type granules contributed more on the size of cells in bread.The main aging change of wheat starch in profiles of bread was provided by A-Type granules during frozen storage.
基金supported by National Key Research and Development Program of China(2021YFC2500802)National Natural Science Foundation of China(Nos.82071986,82073799,81771827,82272207,and 82202398)+3 种基金Natural Science Foundation of Hunan Province China(Nos.2021JJ20084 and 2021JJ20090)the Science and Technology Innovation Program of Hunan Province(2021RC3020,China)the Central South University Graduate Students Independent Exploration and Innovation Project(No.2021zzts0984,China)the Wisdom Accumulation and Talent Cultivation Project of the Third Xiangya Hospital of Central South University(China).
文摘Drug repurposing offers a valuable strategy for identifying new therapeutic applications for existing drugs.Recently,disulfiram(DSF),a drug primarily used for alcohol addiction treatment,has emerged as a potential treatment for inflammatory diseases by inhibiting pyroptosis,a form of programmed cell death.The therapeutic activity of DSF can be further enhanced by the presence of Cu^(2+),although the underlying mechanism of this enhancement remains unclear.In this study,we investigated the mechanistic basis of Cu^(2+)-induced enhancement and discovered that it is attributed to the formation of a novel copper ethylthiocarbamate(CuET)complex.CuET exhibited significantly stronger anti-pyroptotic activity compared to DSF and employed a distinct mechanism of action.However,despite its potent activity,CuET suffered from poor solubility and limited permeability,as revealed by our druggability studies.To overcome these intrinsic limitations,we developed a scalable method to prepare CuET nanocrystals(CuET NCs)using a metal coordination-driven self-assembly approach.Pharmacokinetic studies demonstrated that CuET NCs exhibited a 6-fold improvement in bioavailability.Notably,CuET NCs exhibited high biodistribution in the intestine,suggesting their potential application for the treatment of inflammatory bowel diseases(IBDs).To evaluate their therapeutic efficacy in vivo,we employed a murine model of DSS-induced colitis and observed that CuET NCs effectively attenuated inflammation and ameliorated colitis symptoms.Our findings highlight the discovery of CuET as a potent anti-pyroptotic agent,and the development of CuET NCs represents a novel approach to enhance the druggability of CuET.
基金The National Natural Science Support of China(No.32001617).
文摘This study aimed to improve the bread quality, especially aroma, using the fermented cream-soy protein isolate (SPI) flavor and reveal the improvement mechanisms. The cream with partially substituted SPI was fermented by lactic acid bacteria to enhance its flavor and used for bread making. The study also explored the positive effect of fermented cream on bread quality, especially the aroma formation. The bread quality was assessed by sensory evaluation, texture, and color determination, and the changes in bread dough characteristics were evaluated using a rheofermentometer and a dynamic rheometer. Furthermore, the influence of fermented cream-SPI flavor on bread volatile compounds (VOCs) was investigated using gas chromatography–mass spectrometry and principal component analysis. The results showed that the fermented cream-SPI flavor improved the texture of bread by increasing the gas production and the gluten strength of the dough. It reduced the crumb hardness from 337 ± 12 g to 171 ± 6 g and increased the specific volume from 3.51 ± 0.05 g/mL to 4.19 ± 0.06 g/mL. Moreover, the cream-SPI flavor improved the bread aroma by providing VOCs directly (acids, 2-nonanone, 2-undecanone, 2-tridecanone, and δ-dodecalactone) or precursor substances for VOC formation [esters, (E,E)-2,4-nonadienal, (E)-2-nonenal, and 1-octen-3-ol] during the bread-making process. The present study suggested that the partial substitution of SPI in cream after fermentation had great potential as a bread quality improver to enhance both the texture and aroma of bread.
基金The National Natural Science Foundation of China(No.32001617).
文摘The primary aim of this study was to investigate the changes in the quality and flavor profiles of adzuki bean paste hydrolyzed by Flavourzyme.The texture analyzer and gas chromatography-mass spectrometry were used to evaluate the texture,and volatile organic compounds of adzuki bean paste.At the same time,rheometer,highperformance liquid chromatography(HPLC),sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDSPAGE),and size-exclusion chromatography(SEC)were used to evaluate the changes of adzuki bean paste viscoelasticity,free amino acids and protein.The results demonstrated that the appropriate amount(0.3%,adzuki bean basis)of Flavourzyme enhanced the quality of bean paste,resulting in denser taste and reduced hardness by 51.94%(from 2097.30 g to 1007.79 g).Flavourzyme had an obvious hydrolysis effect on the protein of adzuki bean.The results of SDS-PAGE indicated that low molecular weight proteins increased significantly with higher amount of Flavourzyme addition,which is consistent with the conclusions of SEC(≤12 kDa,increased from 26.12%to 88.65%with 0.3%Flavourzyme).The hydrolysis of protein might contribute to the reduced viscoelasticity and softer texture of adzuki bean paste.Furthermore,the addition of Flavourzyme produced more small peptides and amino acids.It could promote the Maillard reaction during bean paste frying.Thus Maillard-reaction-derived volatile compounds(furfural,maltol,2-pentylfuran,etc.)were enhanced to improve the flavor of bean paste.The positive effects of appropriate amount of Flavourzyme on adzuki bean paste properties indicated the potential application of Flavourzyme on bean paste.
基金supported by the National Natural Science Foundation of China(No.32072164)Natural Science Foundation of Jiangsu Province(No.BK20210458)+1 种基金the National Key Research and Development Program of China(No.2020YFC1606804)the Postdoctoral Research Funding Plan of China(No.2019M651710).
文摘The aim of this study was to continuously hydrolyze mango peel pectin,an agricultural waste,into pectic oligosaccharides(POS)with antibacterial activity.A packed-bed reactor(PBR)with immobilized polygalacturonase was designed,and the effects of the process conditions(flow rate,substrate concentration,and enzyme amount)were evaluated.The optimal conditions were obtained using response surface analysis,and a stable POS production with a yield of 94.56%was achieved.The PBR retained 82%of its initial activity after continuous operation for 72 h.The POS products exhibited good antibacterial activity against E.coli,S.aureus,B.subtilis,and S.typhimurium.The destructive effects of POS on the membrane system integrity were observed via scanning electron microscopy and the leakage of intracellular nucleic acids.Thus,the PBR is a powerful tool for continuous POS production,and hence,it can be applied as an alternative to chemical preservatives in the food industry.
基金supported by the National Key R&D Program of China(2022YFF11005032022YFD2100301/2022YFD2100303)+3 种基金the Na-tional Natural Science Foundation of China(No.32001617)the fund of Cultivation Project of Double First-Class Disciplines of Food Science and Engineering,Beijing Technology&Business University(No.19008022213)the Fundamental Research Funds for the Central Uni-versities(No.JUSRP123052)the Research Program of State Key Lab-oratory of Food Science and Resources,Jiangnan University(No.SKLFZZB-202309).
文摘This study aimed to prepare high-molecular-weight(HMw)dextran-enriched sourdough(HMw-DT-SD)using Leuconostoc mesenteroides ATCC 8293 and to evaluate its effect on the quality of bread.The results demonstrated that HMw-DT-SD improved the bread quality by increasing the bread volume from 3.86 cm^(3)/g to 5.04 cm^(3)/g;the bread staling rate decreased by 49.02%compared with that in control.The relationship between bread quality and dough gluten was further investigated.The acidity during bread making greatly influenced the effect of dextran on gluten.The HMw-DT-SD hindered the gluten depolymerization under acidic conditions(pH=3.6)and had a low free thiol content.In addition,the lower content of antiparallelβ-sheets in the bread dough might contribute to the depolymerization of macromolecular gluten(pH>4.4),thus improving the bread volume and texture.The HMw-DT-SD increased the content ofβ-turn structures in bread,suggesting gluten of lower resis-tance to extension.
基金funded by the National Natural Science Foundation of China(31401489)Key R&D projects in Jiangsu Province(BE2018374)+2 种基金Jiangsu Provincial Government Study Abroad Fund(29011904)granted by Jiangsu Agriculture Science and Technology Innovation Fund(No.CX(22)2041)Shandong Provincial Science and Technology of Small and Medium Enterprises Innovation Ability Enhancement Project(No.2023TSGC0489).
文摘The effects of drying on the quality,antioxidant activity and anthocyanin components of blueberry pomace were investigated using hot air drying(HAD),freeze-drying(FD),microwave vacuum drying(MVD)and microwave freeze vacuum drying(MFD).The quality,antioxidant activity,and individual anthocyanin compositions of blueberry pomace were evaluated and compared with the non-dried control.MVD produced the highest levels of total phenols,total anthocyanins,total sugars and color values in blueberry pomace while HAD gave the lowest.The ABTS+and DPPH radical scavenging abilities of blueberry pomace were significantly high when MVD was used.Moreover,FD,MVD,and MFD resulted in the retention of significantly more anthocyanin species than HAD as determined by HPLC coupled to the mass spectrometer.Overall,MVD proved to be the best technique for preservation of antioxidant capacity and natural color.Therefore,MVD of blueberry pomace can improve efficiency and productivity of the blueberry fruit processing industry while reducing the environmental burden.
